i've seen a roll with salmon and cream cheese, called brooklyn rolls or philly rolls. never tried one.

i'd say 19.75 was a little expensive for what you had, but it all depends on the quality. i usually get about 10 pieces of sushi or 13 pieces of sashimi, a tuna roll or california roll, and a hand roll for about $20.
btw, what are teryaki sticks?

the "dipping in boiling oil", or it may have just been hot water/broth, is called shabu shabu.

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The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"

By yellow, if you mean yellowfin tuna, yellowfin tuna has red meat. If you're asking to compare yellowfin and big eye tuna, which both have red flesh, I prefer big eye because the meat tends to be fattier which usually means you're get better flavor.

If you're asking about hamachi which is a yellowtail kingfish and not a tuna, then I prefer hamachi.

What's better? Well, it depends on personal preference but as a general rule, the fattier the tuna is the better it will be (and more expensive).

i've seen a roll with salmon and cream cheese, called brooklyn rolls or philly rolls. never tried one.

i'd say 19.75 was a little expensive for what you had, but it all depends on the quality. i usually get about 10 pieces of sushi or 13 pieces of sashimi, a tuna roll or california roll, and a hand roll for about $20.
btw, what are teryaki sticks?

the "dipping in boiling oil", or it may have just been hot water/broth, is called shabu shabu.

Bucky, the teriyaki sticks were probably either teriyaki chicken or beef pieces on skewers, also commonly called yakitori in many restaurants.

I agree that it was most likely broth that was given, mainly due to safety and liability issues. But I don't understand why they would have sushi that would have you dip it in the broth anyway. That doesn't make sense unless it was just a gimmick type dish.

It should be smoked salmon paired with the cream cheese ... I can't imagine it with raw.

I don't want to gross you out, but the kind of smoked salmon which is usually used in sushi (lox type) IS raw... I can relate to your sentiment though, I usually stay away from raw flesh of anything, but smoked salmon is one of the few items that I make exception of... along with good prosciutto crudo and speck... and yes, if it is very fresh and prepared well, I can handle tuna sashimi, too...

I don't want to gross you out, but the kind of smoked salmon which is usually used in sushi (lox type) IS raw... I can relate to your sentiment though, I usually stay away from raw flesh of anything, but smoked salmon is one of the few items that I make exception of... along with good prosciutto crudo and speck... and yes, if it is very fresh and prepared well, I can handle tuna sashimi, too...

i think the only other fishes that are as good when at their best are white tuna and toro.
i still haven't gotten a good answer as to what type of fish that i've been served called white tuna that was crisp, sweet...really delicious. i doubt it's a common type of tuna, if any at all.

hmmm, i wonder if the toro i've had was really the prized belly as it's technically supposed to be, or just a cut of another fattier fish like big eye. with what i've paid, it had better have been chu-toro, or o-toro.

i like elfie's (you need to make an appearance woman! heute!) description of maguro, that it's a clean taste like fresh spring water, or a fresh breath of cold air.

oh, i've seen both kinds of rolls - smoked and raw salmon with cream cheese in japanese restaurants. the combination of smoked salmon and cream cheese is obvious, oy!
raw ain't so bad either. give it a go...

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The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"

I voted for tuna, because Tekka Maki (rolled tuna sushi) is definitely my husband's & my hands-down favorite out of the rolls. The spicy tuna rolls are also a favorite.

In addition, tuna in Nigiri Sushi form (pieces of fish sitting atop a rice oval) are a favorite as well, although I do also like marinated mackeral, cooked freshwater eel, octopus, ark shell, & clam.

Over the years, & especially while working in Manhattan, I've eaten many, many different varieties of sushi, & so far there are only 2 that I don't care for - raw squid & raw sea urchin. With both it's not so much the taste as the texture. The raw squid, even when scored well, has always been too chewy, making me feel like a street cat eating fish scraps on a dock; and the texture of raw sea urchin reminds me too much of raw egg yolk, & undercooked eggs are something I just can't stomach.